My Birthday! ~B4~
Today is my birthday and I wanted to have cupcakes instead of a full cake.
This is a cinnamon based cake with the middle of having a spread of cinnamon, sugar, expresso, and mini semi sweet chocolate chips.
The frosting is homemade with the taste of mixed nuts, from a Korean drink mix we have at home, similar to the taste of Horlicks.
The frosting was delicious!
All together, it was wonderful! Soon I will practice with cakes, and cake flavors! =D
I am still learning on how to bake properly.
This was an adapted recipe from "Baking from my home to Yours" by Dorie Greenspan. Wonderful recipe! for cinnamon squares, not too sweet at all~ the icing is my own creation that I will definitely remake!
This recipe creates originally 1 cake equaling 9 servings. This recipe gave me 15 regular sized cupcakes.
1 1/4 cup plus 2 tbspoons of sugar, 1 tbspoon plus 2 1/2 tea spoons of ground cinnamon, 1 1/2 teaspoons instant espresso powder ( I did not have any so i just ground up some coffee), 1 3/4 cup all purpose flour, pinch of salt, 3/4 cup of whole milk, 2 large eggs, 1/2 teaspoon vanilla extract, 1 stick + 2 tbspoons butter, melted and cooled, 3 oz semisweet mini chocolate chips
4oz cream cheese, softened, 1 cup confectioners sugar, 3 tbspoons Horlicks. ( I did not use Horlicks but I don't know what the brand of drink powder I used is called in English, it may be hard to find so Horlicks is a good substitute.
1.Pre heat the over to 350 F
2. Stir 2 tbs of sygar, 2.5 teaspoons of cinnamon and espresso powder.
3. In a large bowl whisk together the flour and remaining sugar, baking powder, salt, and remaining cinnamon. In another bowl whisk together the eggs, milk, and vanilla. Once mixed, pour the wet ingredients into the dry ingredients bowl and mix. After mixing, add the cooled butter and mix again.
4. Line cup cakes and pour the batter 1/4 high. On top of the batter add the mixture of the cinnamon, sugar, espresso, and mini chips. Pour remaining batter, but do not go past 1/2 filling the cup cake liners.
( Overfilling cupcakes leads to sinking once cooled)
5. Bake for 18-20 minutes, let cool, try to watch them carefully, leaving them in too long leads them to be VERY dry.
6. For the frosting, mix together the softened cream cheese with the confectioners sugar until sweet to your taste preference. Add the horlicks 1 tbs @ a time, until you have a definite taste of the powder.
7. Frost cooled cupcakes with the frosting and garnish with almond slivers, if you wish, and ENJOY!